Food and Bioproducts Processing最新文献

{"title":"3-D geometric design of microwaveable food products for optimal heating uniformity based on machine learning-supervised multiphysics models","authors":"","doi":"10.1016/j.fbp.2024.07.017","DOIUrl":"10.1016/j.fbp.2024.07.017","url":null,"abstract":"<div><p>Multiphysics models can assist in geometric design of frozen microwaveable foods, but the conventional 'parametric-sweeping' strategy is computationally intensive. This study develops an online machine learning (ML)-supervised multiphysics modeling strategy to simultaneously optimize multiple geometrical parameters (e.g., top surface width, top surface length, and the ratio of top-to-bottom dimensions) for optimal microwave heating uniformity. First, one or more paired geometric dimensional parameters and heating uniformity results obtained from multiphysics modeling are used as initial training data for the ML optimization process that integrates Gaussian Process Regression (GPR) and Bayesian optimization. Then, the multiphysics modeling procedure is supervised by an ML process to generate new paired geometry-heating uniformity results to expand the training dataset. The loop of multiphysics modeling and ML optimization is conducted to effectively identify geometry designs with good heating uniformity. Results indicate that the ML-supervised optimization strategy can efficiently identify good geometric designs with low heating uniformity by using much fewer multiphysics models than the parametric sweep approach. The ML-supervised approach also exhibits great robustness, delivering good performance even with small (as little as one model) and randomly selected initial training data. This ML-supervised approach is flexible and can be modified to meet specific needs for broad industrial implementation in the development of microwaveable food.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Honeycomb porous regenerated cellulose aerogel films with enhanced thermal dissipation for agricultural mulch application","authors":"","doi":"10.1016/j.fbp.2024.07.021","DOIUrl":"10.1016/j.fbp.2024.07.021","url":null,"abstract":"<div><p>Agricultural films, essential to contemporary agricultural production, are mostly made from non-biodegradable petroleum-based materials. The use of such films, especially in high-temperature environments, contributes to elevated internal temperatures in direct sunlight, adversely affecting crop appearance and quality. In this work, rice straw was used as the raw material to prepare biodegradable chemically crosslinked regenerated cellulose aerogel films (RCAF-CC) by combining physical dissolution regeneration, chemical cross-linking, and freeze-drying. The resulting RCAF-CC is notable for its high middle-infrared emissivity and high solar reflectivity, which significantly aid in thermal dissipation for agricultural mulch by enhancing infrared radiation and solar reflection. Compared to traditional polyethylene films, RCAF-CC, with its superior radiative cooling properties and lower water vapor transport rate, has a significant advantage in the growth trend and survival rate of cherry radishes. It is worth noting that the RCAF-CC achieved the degradation rate of 74.4 % in the 100-day soil burial experiment, and the soybean seeds grown in the degraded soil grew well, showing excellent eco-friendliness. These results show that RCAF-CC can be an alternative source of traditional agricultural films, solving the problems of non-biodegradable and high internal temperatures of the films under direct sunlight.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of soybean meal protein isolate-based active edible film incorporating bioactive compounds rich kinnow (Citrus reticulata) peel","authors":"","doi":"10.1016/j.fbp.2024.07.020","DOIUrl":"10.1016/j.fbp.2024.07.020","url":null,"abstract":"<div><p>Soybean meal, a reservoir of high-quality protein has been produced in large quantities from the soybean oil processing industry and is mostly used as animal feed. The present work was aimed at the development and characterization of soybean meal protein-based antimicrobial edible film incorporating debittered kinnow peel powder (KPP) and valorizing the underutilized soybean meal protein as well as kinnow peel bioactive compounds. The incorporation of kinnow peel powder reduced the solubility, moisture content and swelling ability of the film than the film prepared without KPP. The addition of KPP up to 20 % (w/w) increased the mechanical and barrier properties of the films. The antioxidant and antimicrobial activity of the film increased by 19 to 20 %, and 75 to 79 %, respectively after the incorporation of KPP. The results of structural characteristics (Fourier transform infrared spectroscopy and X-ray diffraction), and morphology (Scanning electron microscopy) showed the good compatibility of KPP and soybean protein isolate. Thermal properties studied through differential scanning colorimetry showed higher melting temperature of KKP added films as compared to control film. The present work indicated that KPP can be successfully used to develop an active edible film and can be used for storing a variety of food products like cheese, paneer, chocolate bars, cut fruits, etc.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs","authors":"","doi":"10.1016/j.fbp.2024.07.019","DOIUrl":"10.1016/j.fbp.2024.07.019","url":null,"abstract":"<div><p>The consumption of ultra-processed snacks is often considered unhealthy because such foods generally are energy-dense with low nutritive value. They contain high levels of starch, fat, and sugar and low levels of essential nutrients such as fiber, protein, and bioactive compounds. Nutritionally balanced snack foods that cater to today’s on-the-go lifestyles and do not get in the way of better eating are in high demand. The present study aims to create nutritionally attractive extruded puffs by valorizing food manufacturing byproducts and to elucidate the uniqueness of hybrid extrusion processing and its effect on product quality parameters. Supercritical fluid extrusion (SCFX) was used to transform apple pomace, starch or dairy ingredient-based formulations into value-added products in a zero-waste system. Acid whey, a byproduct of yogurt and cheese manufacturing, was used in lieu of water in the extruder to mitigate environmental issues related to its disposal. The SCFX system was also used for in-process polymerization of galactose, sourced from lactose hydrolyzed skim milk powder (LHSMP), with lactose from milk protein concentrate (MPC) and acid whey sources to produce galacto-oligosaccharides (GOS), a prebiotic associated with various health benefits and making the product acceptable to lactose intolerant consumers. Analysis of the extruded puffs showed that a combination of pomace and dairy ingredients significantly improved the nutritional profile of the product, notably increasing the fiber (5.0 g/30 g serving), protein (13.6 g/30 g serving), bioactive compounds (phenolics 21.4 mg GAE/30 g and vitamin C 0.3 mg/30 g serving), minerals, and GOS (0.4 g/30 g serving) contents. A sensory acceptance test (n=91) showed that incorporation of fruit and dairy by-products in snacks either improved or maintained Just About Right (JAR) scores compared to Market Keto puffs. Overall, utilizing fruit pomace and acid whey in extruded products made by SCFX is not only able to generate nutritious and functional snacks with balanced nutrients profile, derived from inexpensive agro-food by-products feedstock, but also can help mitigate environmental and waste issues.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consolidation and cytotoxicity analysis of a purification strategy for biotechnological xylitol production using fixed bed column adsorption and nanofiltration membranes","authors":"","doi":"10.1016/j.fbp.2024.07.016","DOIUrl":"10.1016/j.fbp.2024.07.016","url":null,"abstract":"<div><p>Agro-industrial waste is increasingly utilized in biotechnological processes to convert lignocellulosic materials into high-value products, such as xylitol. This polyol can be produced using biotechnological methods that mitigate environmental impacts, but it entails high purification costs. The article proposes a comparative study between two sequential strategies for purifying biotechnological xylitol. The first strategy involves membrane filtration followed by column adsorption. While the second strategy only covers column adsorption with twice the adsorbent bed. Additionally, the study includes a cytotoxicity evaluation of various purified xylitol fractions. Column adsorption was conducted at 70 °C with a flow rate of 1.2 mL min⁻¹ using activated carbon as the adsorbent. It proved to be efficient in separating colored compounds, proteins, and ethanol, with retention coefficients of 99.23 %, 84.0 %, and 96.71 %, respectively. The purification factor of xylitol/ethanol was 14.84. Nanofiltration was performed using a poly (piperazine amide) membrane at 40 °C and 30 bar, resulting in a protein retention of 43.55 % and a xylitol purity of 27.73 %. Finally, purified xylitol fractions underwent cytotoxicity analysis using the MTT assay, conducted in intestinal epithelial cells (Caco-2). One of the analyzed fractions did not induce toxicity, demonstrating that activated carbon column adsorption was the most effective strategy for purifying biotechnologically produced xylitol. These findings contribute to enhancing the viability of biotechnological xylitol production from sugarcane bagasse hemicellulosic hydrolysate.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl","authors":"","doi":"10.1016/j.fbp.2024.07.018","DOIUrl":"10.1016/j.fbp.2024.07.018","url":null,"abstract":"<div><p>The objective of this research was to investigate the effect of salt pretreatment (1 % and 2 %) on the physicochemical properties, sensory characteristics and safety indices of largemouth fillets during superchilling storage. During superchilling storage, the 2 % group had the lowest values of ice crystal formation temperature, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable counts (TVC), and the deterioration of fish quality in the 2 % group was significantly slower than that in the 1 % group (P&lt;0.05). At the later stage of storage, low-field nuclear magnetic resonance (LF NMR) results showed that moisture in the fish fillets showed a mixture of ice crystals and water, and TBA, TVB-N, and TVC values were significantly higher in the salt-treated group (P&lt;0.05); the proteins interacted with unfrozen fractions to form relatively ordered structures, which promoted the intensity of protein bands. The pH of the fillets transferred from neutral to weakly acidic throughout the period of storage, and the L*, W and b* values of the 2 % group were significantly lower (P&lt;0.05) than those of the other two groups. The results of shear force, microstructure and western blot (WB) indicated that salt pretreatment significantly improved fillet tenderness and odor. These indicated that the ideal salt pretreatment concentration and quality of the bass fillets for superchilled storage were 2 % and 21 d, respectively. This study provides a theoretical basis for the application of the preservation of aquatic products.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties","authors":"","doi":"10.1016/j.fbp.2024.07.015","DOIUrl":"10.1016/j.fbp.2024.07.015","url":null,"abstract":"<div><p>Although the important role of skin on sensory enjoyment of boiled chicken products has been recognized, the transform patterns of skin during the soft-boiling process have not yet been revealed. In our research, a significant positive correlation between collagen content, solubility, springiness, cohesiveness, elongation, solid melting temperature (Tm) and enthalpy (ΔH) were indicated and a viscoelastic texture was formed from 40 to 60 min by strong bond energy and molecular conformation changes. It was the key transition period mainly caused by the swelling of the chicken skin and strong hydration of collagen, which greatly contribute to the smooth and tenderness of chicken skin. Subsequent heating induced the significant transform of collagen evidenced by breaking of collagen bundles. Interestingly, even prolonged heating to 80 min did not induced loss of elastic properties of chicken skin. In summary, this study analyzed the structural-rheological characteristics of chicken skin by moderate heat-induced degradation and provided insights for processing mechanism of food materials rich in collagen.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reimagining Archimedes: An innovative and accurate calculation of volumes and asserting another standard method for defining the surface area of quail and any avian eggs","authors":"","doi":"10.1016/j.fbp.2024.07.013","DOIUrl":"10.1016/j.fbp.2024.07.013","url":null,"abstract":"<div><p>Egg-related research promises unique opportunities for food science and technology. There is an urgent need to develop non-destructive methodologies for defining key egg parameters, e.g., egg volume (<em>V</em>) and surface area (<em>S</em>), based only on egg images. Herewith, <em>V</em> can be measured using the Archimedes’ principle (i.e., dipping in water), while <em>S</em> can be inferred using formulae that include <em>V</em> as one of its variables. Although the Archimedes’ principle is the best approach for determining <em>V</em>, dipping an egg into water cannot be practicable. In this study, we derived the appropriate mathematical approaches to calculate <em>V</em> and <em>S</em> based on measurements of quail eggs’ linear parameters. The proposed calculation formulae are suitable for eggs of any shape and species. This innovative procedure can be employed as the basis of the most accurate of all existing methods for computing <em>S</em> and is suitable for both analytical and industrial measurements of <em>V</em>.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed Electric Fields assisted extraction of proteins and phycocyanin from Arthrospira platensis biomass: A kinetic study","authors":"","doi":"10.1016/j.fbp.2024.07.012","DOIUrl":"10.1016/j.fbp.2024.07.012","url":null,"abstract":"<div><p>The objective of this work was the investigation of the kinetics of protein and C-phycocyanin extraction from <em>Arthrospira platensis</em> (Spirulina) biomass assisted by Pulsed Electric Fields (PEF). Fresh, untreated and PEF-treated (7.8 kV/cm, 0–137.6 kJ/kg) biomass was suspended in water and incubated at 30–50 °C for up to 24 h. Protein and C-phycocyanin recovery kinetics exhibited a sigmoidal behavior. The increase in treatment specific energy and incubation temperature up to 40 °C led to significant extraction acceleration. A treatment of 137.6 kJ/kg prior to incubation at 40 °C led to the minimization of protein characteristic incubation time (2.3 h vs. 14.4 h and 10.4 h of untreated sample at 30 and 40 °C, respectively). At 50 °C a significant reduction of the extraction yield was observed, due to the inactivation of the proteolytic enzymes. Higher treatment specific energy led to increased C-phycocyanin purity of the extracts at 40 °C. The maximization of the C-phycocyanin extract purity factor (1.14 vs 0.66 for untreated samples) was achieved with a PEF treatment at 137.6 kJ/kg and incubation at 40 °C for 3 h.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing bioactive phenolic extraction from unfermented Cabernet Sauvignon pomace through tailored synergies of pH, proteolysis, and microwave processing","authors":"","doi":"10.1016/j.fbp.2024.07.010","DOIUrl":"10.1016/j.fbp.2024.07.010","url":null,"abstract":"<div><p>The impact of enzyme-assisted (EAE), microwave-assisted (MAE), and microwave enzyme-assisted (MEAE) extractions using water were evaluated and compared to aqueous (AEP), conventional ethanolic (CSE), and microwave ethanolic (MSE) controls for the release of phenolics from Cabernet Sauvignon grape pomace. Optimization of extract total phenolic content (TPC) involved stepwise screening of time, temperature, slurry pH, solids-to-liquid ratio, and enzyme conditions. The use of 0.1 % alkaline protease in MEAE (1:10 g pomace/mL water, pH 11.5, 70 °C, 30 min) reduced extraction time by 50 % compared to AEP, EAE, and CSE methods, doubling the TPC of the extracts to 100.9 mg GAE/g dry weight pomace compared to ethanolic extractions. MAE and MEAE extracts exhibited <em>in vitro</em> antioxidant activities (ABTS and ORAC) similar to ethanolic extracts and had greater antioxidant activities than AEP/EAE extracts while boosting relative contents of catechins, procyanidins, <em>trans</em>-piceid, and malvidin-3,5-diglucoside as detected by untargeted metabolomics. Quantitation by HPLC showed increased levels of gallic acid, protocatechuic acid, syringic acid, <em>p</em>-coumaric acid, polymeric phenols, and polymeric pigments in MEAE compared to hydroethanolic methods. Scanning electron microscopy further supported the synergistic role of microwave processing and proteolysis in disrupting the grape cell structure to aid in releasing valuable bioactive phenolic compounds.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001354/pdfft?md5=63de001e130202f30f3ddf3c508c741e&pid=1-s2.0-S0960308524001354-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141845923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}